These crispy baked cauliflower bites (vegan and gluten-free) are just what you have been looking for for a light appetizer or snack. Flavorful, lightly browned, yet tender – perfect for dipping and sharing. You can enjoy these for a game, happy hour, or a yummy snack anytime, without all of the fat of a deep-fried veggie or wings.
My crispy baked cauliflower bites are inspired by pakora. Pakora is made from vegetables in a chickpea batter with spices and fried in oil. This is a lighter version.
Cauliflower – Cauliflower contains quite a few important nutrients. One cup of half-inch pieces provides 51 milligrams of vitamin C, 61 milligrams of folate, 2 grams of fiber, and 320 milligrams of potassium with just 27 calories (source: USDA FoodData Central).
Cauliflower is a cruciferous vegetable, along with broccoli, cabbage, kale. radishes, and bok choy. These vegetables are high in glucosinolates. These become phytonutrients in the body like sulforaphane and indoles, which might have the potential to protect us from cancer, according to this article from the National Institutes of Health.
I have also made this with broccoli, onions, peppers, and zucchini, so you have lots of options! Just chop the vegetables into pieces of about 1 – 2 1/2″: first. The other options listed take less time to cook: check on them in about 15 minutes.
Chickpea Flour – also called garbanzo bean flour or besam. This flour works well as a batter and mixed with water can also be a vegan replacement for eggs in some recipes.
Lemon pepper – salt free – I chose the salt-free lemon pepper to help to limit the sodium in this appetizer, then used just an eighth of a teaspoon of salt. This is good for balance because some dips you like may be high in sodium, like hot sauce, which can have 190 mg. of sodium per teaspoon!
How to Make Crispy Baked Cauliflower Bites
Cover the baking sheet with aluminum foil and spray with non-stick spray. Set the oven to convection and 425°F.
If you have the option set the oven on convection, choose that. (The bites will cook more quickly)
Place the cauliflower florets in a bowl. Add the chickpea flour, water, lemon pepper, ground cumin, garlic powder, and salt.
Mix the ingredients together well. Place the cauliflower florets onto the baking sheet individually with a spoon or tongs. Pour any leftover batter on top of the florets. Spray lightly with non-stick spray.
After 10 – 15 minutes, turn over each piece so all sides will be browned.
Bake for about 18 minutes or until lightly browned. This length of time allows for the bites to be tender (for an oven on the regular setting they should be done in about 25 minutes).
How about in an air fryer? I suspect they would be great in an air fryer, but I don’t have one yet. If you try these baked cauliflower bites in an air fryer, let me know how they come out!
What to Serve with Crispy Baked Cauliflower Bites
These bites go well with hot sauce or vegan ranch dressing, which you can make with vegan sour cream, dill, salt, pepper, and lemon juice. Another great side would be mint chutney.
Then you can serve them with some crispy vegetable sticks like carrots, celery, or pepper strips.
Storage and Reheating
These crispy baked cauliflower bites can be stored in a covered container in the refrigerator for up to 3 days. Reheat them in a 400-degree oven for 10-15 minutes, or in the microwave for about a minute.
Related Recipes You May Enjoy
- Crispy Baked Eggplant (Vegan)
- Vegan Stuffed Mushrooms with Artichokes and Kale
- Vegan Hummus Layered Dip
- 15 Best Vegan Side Dishes for Grilled and Baked Tofu
- Easy 3-Ingredient Creamy Broccoli Soup
Crispy Baked Cauliflower Bites (Vegan and Gluten-free)
- nonstick spray
- 2 cups cauliflower, cut into 1 – 2 inch florets
- 2 tablespoons chickpea flour
- 2 tablespoons water
- ½ teaspoon lemon pepper, salt free
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- Cover the baking sheet with aluminum foil and spray with non-stick spray. Set the oven to 425°F, convection.
- Place the cauliflower florets in a bowl. Add the chickpea flour, water, lemon pepper, ground cumin, garlic powder, and salt.
- Mix the ingredients together well. Place the cauliflower florets onto the baking sheet individually with a spoon or tongs. Pour any leftover batter on top of the florets. Spray lightly with non-stick spray.
- After 10 – 15 minutes, turn over each piece so all sides will be browned.
- Bake for about 18 minutes or until lightly browned.
I have linked this recipe to #CookBlogShare run by Sisley & Chloe which was hosted by Sisley White at www.sewwhite.com: Sweet Treats for Spring.
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Have you tried crispy baked cauliflower bites? Please leave a comment below or tag me on Instagram @melissatraubrd.